Potato Salad with Mayonnaise

Mayonnaise potato salad is the indispensable, creamy side of Hungarian festive tables – a true classic beside breaded meats.

1. Cook the potatoes in their skins, cool them, peel them, and cut them into cubes.

2. Hard-boil the eggs (about 10 minutes), cool them, peel them, and dice them.

3. Chop the onion and the gherkins finely.

4. Mix the mayonnaise smooth with the mustard, salt and pepper.

5. Gently toss the potato, the egg, the onion and the cucumber together with the mayonnaise dressing.

6. Before serving put it in the fridge for at least 1 hour, so the flavours come together.

Tip: A classic side beside breaded meats, but on its own, with fresh bakery bread, it is filling too.